Seasoning stick and method and apparatus for preparing foods

ABSTRACT

A solid seasoning product in the form of a stick, rod, thread, band or ribbon from 20 mils to 250 mils thick and having a geometry as a shaped mass that enables the product to be inserted into food comprising meat or poultry prior to heating to prepare the food. The product is composed of a binder matrix holding a seasoning or mixture of seasonings. The binder disintegrates during heating of the food to release the seasoning.

BACKGROUND OF THE INVENTION

[0001] 1. Field of the Invention

[0002] The present invention relates to a seasoning stick, and moreparticularly to a method and apparatus for preparing and seasoningfoods, especially meats and poultry, and to a device to be used inseasoning food.

[0003] 2. Prior Art

[0004] The seasoning of food in preparation for cooking, as well as, theseasoning of food during cooking is well known in the art. Usually theseasoning, in the form of a powder or granulate, is sprinkled onto thefood, or mixed into the food, prior to and/or during cooking, broiling,baking or so forth. Whereas these techniques are satisfactory in generalfor foods, in the case of meats, fish and poultry, the texture anddensity of this type of food is such that sprinkling powders on top ofthe food may be unsatisfactory from several viewpoints. For example, ifmeat, fish or poultry is being broiled or baked, the high heat at thesurface of the meat or poultry may be such as to cause any seasoning onthe surface to burn or scorch, rendering it ineffective, or worse,giving a bad taste to the broiled food. Accordingly, to avoid thisproblem, frequently, the food is marinated or a liquid or sauce isapplied to the surface of the food during heating by basting. In eithercase, penetration of the seasoning throughout the food is problematic.

SUMMARY OF THE INVENTION

[0005] Accordingly, it is the principal object of the present inventionto provide a new form of seasoning (flavors, spices, condiments andherbal ingredients) for foods that enables the disadvantages of theprior art to be overcome. This is accomplished by providing theseasoning as a solid in the form of an elongated stick, rod, thread orband of relatively small cross section, e.g. less than about 0.25 inchesin diameter and preferably less than about 0.1 inch in diameter with apreferred diameter of about 0.05 inches, although some forms of theinvention may have greater applicability if the diameter is very small,even substantially less that 0.05 inches (down to 20 mils) so that itresembles very thin spaghetti or is threadlike, such as like “angelhair”.

[0006] This novel form of seasoning is made by mixing the seasoningdesired with an FDA approved food binder having the desiredcharacteristics and then compacting, compressing or extruding to givethe mixture sufficient solid form and rigidity to enable the resultingproduct, in the form of a stick, rod, thread or band, to be insertedinto meat, fish or poultry with or without the aid of a novel devicedescribed herein to create a suitable opening of sufficient size anddepth to accommodate the insertion. The product may be made short sothat it is completely inserted into the meat, fish or poultry, or theproduct can have a greater length and when inserted, to be simply brokenoff at the surface of the meat or poultry to take away or remove theprojecting portion for subsequent use.

[0007] Other objects and advantages of the invention will be readilyunderstood from the following detailed description of preferredembodiments of the method and apparatus and the product and the noveldevice for making openings when taken in conjunction with the appendeddrawings.

BRIEF DESCRIPTION OF THE DRAWINGS

[0008]FIG. 1 shows in perspective a novel device for making openings infood, particularly, meat, fish and poultry.

[0009]FIG. 2 shows in a side view the device of FIG. 1.

[0010]FIG. 3 shows in a side view taken from another angle the device ofFIG. 1.

[0011]FIG. 4 shows in a bottom view the device of FIG. 1.

[0012]FIG. 5 shows a cross section of a product comprised of two layers.

[0013]FIG. 6 shows a cross section of a product comprised an inner coreof seasoning and binder surrounded by a shell.

[0014]FIG. 7 shows a cross section of a product comprised of a solidcore surrounded by a layer of seasoning and binder.

[0015]FIG. 8 shows a series of pegs of seasoning and binder strungtogether as a rigid product.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

[0016] The invention will now be described in detail regarding preferredembodiments. The novel product of the present invention comprisesseasoning (flavors, spices, condiments and herbal ingredients) in apredetermined or selected solid form obtained by mixing selectedseasonings in powder form with an FDA approved food binder in a ratio offrom about 0.1% by weight to about 10% by weight of binder with theremainder being essentially seasoning powder having a particle size offrom about 2 mils to about 10 mils diameter. The amount of binder is afunction of bonding the seasoning powder or establishing a matrix forholding and bonding the seasoning powder to obtain a solid product thatcan be pressed into meat, fish or poultry, preferably, but insertioninto vegetables is not precluded from the broadest concept of theinvention. The resulting solid product must not be so friable that itwill breakup during insertion. The preferred ratio of binder toseasoning is from about 0.1% to about 5% to establish the appropriatebonding or matrix structure during compression, compaction or extrusion.There may be, of course, additional ingredients in the mixture such aslubricants, mold release agents, and the like, which are present toenhance the forming of the mixture into a suitable solid in accordancewith the concepts of the invention. Such additional ingredients would beknown to those skilled in the art from the literature and from amanufacturer's specifications and recommendations for use of aparticular binder. The mixture is then converted into the solid form bycompression, compaction or extruding, or by any other technique thatwill produce the desired solid form of the invention. Again, thesetechniques are well known to those skilled in the art from theliterature and a manufacturer's specifications and recommendations foruse of a particular binder.

[0017] In this respect, the predetermined or preselected solid form isone of a stick, rod, thread, band and ribbon having a relatively smallcross section and diameter or thickness, e.g. less than about 0.25inches in diameter, and preferably less than about 0.1 inch in diameter,with a preferred diameter of about 0.05 inches, although some forms ofthe invention may have greater applicability if the diameter is verysmall, even substantially less that 0.05 inches (down to 20 mils) sothat it resembles very thin spaghetti or is threadlike, such as “angelhair”. The geometry of the product from the standpoint of periphery orcross section may be circular (round), elliptical, rectangular,ribbon-like, thread-like, polygonal or irregular. If the product is inband, bar or ribbon form, the thickness of the product may vary fromabout 20 mils to about 250 mils. The length of the product may be about0.25 to 1 inch, so that it can be fully inserted into an opening in themeat, fish or poultry, but it also, could be of greater lengths, up toabout 18 inches, and used by inserting into an opening to the extentpossible, with the projecting portion then broken off and removed forsubsequent use. Such a length would be highly suitable and wouldfacilitate multiple insertions being made at spaced intervals into thesame piece of meat or poultry.

[0018] The seasoning must be in powder form, and the particle size iscritical in order that the seasoning will migrate in the food whenreleased from the binder. The particle size is from about 2 mils toabout 10 mils in diameter, and preferably from about 2 mils to about 6mils in diameter, with the most preferable diameter being about 4 milsin diameter. The seasoning is either purchased from a supplier at thecorrect particle size or must be ground in a mill known in the art forthis purpose.

[0019] Concerning the food binder, a variety of materials or ingredientsmay be used, provided the binder will result in a solid final productthat is characterized with a lack of friability so that it can withstandordinary handling in the kitchen and be pressed into meat or poultrywithout breaking up, the product retaining its solid form when insertedinto the food until a predetermined condition is met. For example,during the heating of the food by baking or broiling or grilling, thebinder will cease its function of binding (liquefy, dissolve orotherwise disintegrate) and release the seasonings into the foodaccording to pre-established criteria. Known binders are presentlyavailable that according to manufacturer's specifications will performaccording to appropriate criteria as necessary for the presentinvention. The criteria or conditions that need to be pre-establishedinclude temperature (liquefying when the temperature reaches 100 toabout 140 degrees F., preferably 120 to 130 degrees F.), or rate ofdissolution (dissolving after 5 to 60 minutes after insertion into themeat, fish or poultry) that will result in the binder releasing theseasoning to migrate throughout the food or work its magic in the meat,fish or poultry.

[0020] Binders that are satisfactory in the present invention depend onthe manner of mixing or compounding with the seasoning and theadditional ingredients recommended by the manufacturer. The binder usedalso indicates the best technique to be used to obtain the product,whether the product is to be compressed, extruded or compacted to obtainthe solid form. For example, one binder that is particularly useful forthe present invention is sold by BASF Corporation under the tradenamePLURONIC F127, which is binder consisting of a copolymer of ethyleneoxide and propylene oxide. The advantage of this binder is that is canbe used with seasonings to produce a solid product in appropriate formas described that will not breakup during handling or when pressed intofood either directly into meat, fish or poultry or into an opening madein the meat, fish or poultry. Also, this binder has the advantage thatit can be formulated, according to the instructions given by themanufacturer, so that it will disintegrate at a preselected orpredetermined temperature. Therefore, when using this material as abinder to capture seasonings in solid form as described, it willdisintegrate, and release the seasonings at the preselected orpredetermined temperature while the food is being heated in an oven oron a grill. In the preferred embodiment for meat, fish and poultry, thepreferred release temperature range is from about 100 degrees F. toabout 140 degrees F., with the preferred release temperature range beingabout 120 to about 130 degrees F. Upon release, because of its smallparticle size, the seasoning migrates or otherwise spreads throughoutthe meat, fish or poultry doing “its thing”, effecting seasoningthroughout.

[0021] As noted previously, the binding of the seasoning can be carriedout generally by subjecting the mixture of binder and seasoning tocompression, extrusion or compaction, such techniques being well knownand understood by persons skilled in the art from the literature andfrom the manufacturer's specifications and recommendations. Thus, noeffort will be made herein to describe these processes or techniques indetail, nor to describe the additives or other ingredients recommendedby manufacturers for such formulation or use. As noted above, in thepreparation of the mixtures of binder and seasoning, other ingredientsmay be added, such as lubricants, mold release agents like magnesiumstearate and so forth, the uses for which are all of which are wellknown in the art and contained in manufacturer's specifications andrecommendations.

[0022] Regarding the binders which can be used, the following list isgiven, but the list is by no means limiting or all inclusive as personsskilled in the art will readily know what binders are suitable for usein the present invention from the descriptions herein. Suitable bindersinclude PLURONIC F127; maltodextrins and corn syrup solids e.g. MALTRIN,a family of products made by Grain Processing Corporation; molasses;carnuba wax; carageenans; Aqualon, a product made by HerculesCorporation; alginates; PLASDONE and POLYPLASDONE, a range of productsmade by International Specialty Products as binders and disintergrantsfor wet and dry granulation processing and for direct compression;microcrystalline cellulose such as AVICEL made by FMC. As noted the listis not comprehensive and other binders will be known to those skilled inthe art that are usable with the present invention.

[0023] The seasonings that are usable with the present invention aremany and varied and are known to those practitioners of the culinaryarts. The seasonings include all spices, herbs, condiments andflavorings. The seasonings can be used individually or in anycombinations. To list only a few, there are garlic in clove or powderform, lemon peel, pepper, salt, oregano, parsley, dill, tarragon, thyme,cayenne pepper, rosemary, and so forth.

[0024] To make the product of the present invention, a suitable binder,comprising one or a combination or formulation of the known foodbinders, is mixed with one or a combination of seasonings in appropriatepowder form and the mixture is either extruded, if in appropriatecondition for processing in this manner, or subjected to compaction orcompression in a suitable machine designed for this purpose, as is wellknown in the art, in order to obtain a solid elongated product of thecross sectional geometry noted previously, in stick, rod, thread,ribbon, or band form in whatever lengths desired. However, it is notedthat the production of this product in lengths from about 0.25 inches upto about 18 inches is most preferable.

[0025] The novel product can have a cross section throughout in whichthe seasoning is uniformly distributed in the binder. Also, it ispossible, see FIG. 5, to arrange the product so that it has two layers50, 52 or more, like rings of a tree, in which the composition and/orconcentration of the seasoning in the binder varies, or in which themixture of seasonings is different in each layer. Further, the layersmay have amounts of binders or contain other ingredients that will givethe layers a differential release time. Further, it is possible to havethe layers arranged to give a sustained release of the seasoning orseasoning composition during heating. Alternatively, see FIG. 6, theproduct may have a cross section in which the seasonings with a verysmall quantity of binder are contained in a core 54 that is surroundedby a thin annulus or shell of binder 56 to give the product the requiredrigidity and release time. In another form, see FIG. 7, the product mayconsist of a rigid core 58 of binder that carries a shell or annulus ofseasonings 60 with a very small quantity of binder. The products shownin FIGS. 5-7 can be elongated as mentioned previously or in sphericalform (pellets) with a diameter of from about 0,1 to about 0.35 inches.In the latter case, the products can be made using any knownagglomeration and coating techniques, including fluidized bedtechniques. In these fashions, the amount of binder associated with theseasonings is very small and easily releases the seasonings. The form ofhaving an annulus or shell of binder, see FIG. 7, enables the shell 56to gradually disintegrate (due to whatever action is appropriate,preferably temperature) during the initially phases of the heating ofthe food, and enables a quick release of the seasonings at theappropriate moment in the heating process. The important point in themethod is that the binder melts, liquefies, dissolves or otherwisedisintegrates to release the seasonings so it can penetrate throughoutthe food during heating, especially when the food reaches a particulartemperature, preferably about 100 F to about 60° F. below thetemperature the food will reach at the end of heating. The temperaturefor release of the seasoning should be that temperature most favorableto the seasoning's action, as noted previously.

[0026] Referring now to the drawings, a novel device is shown that canbe used for assisting in the insertion of solid seasoning products asdescribed above. The device 10, as shown in FIGS. 1-4, consists of anelongated, axially extending shank 20 that is circular in cross sectionand terminates at its lower free end 22 in a sharp point 24. At the topend of shank 20 is a disc 26, integrally formed or attached. The disc 26has a flat or slightly concave top surface 27 which can be engaged bythe heel of the hand or the thumb so that pressure can be applied to theshank 20 to drive the point 24 into a piece of meat, fish or poultry andcreate a suitable opening in which to insert a solid seasoning productof the invention. The undersurface 29 of the disc is conical to providereinforcement. The shank has an elongated, axially extending flat 28that is formed on the outer surface of the shank 20. A ring 30 rides onthe shank 20. Ring 30 is annular in configuration with the perimeterbeing circular. The opening on the inside of the ring 30 is alsocircular but defines a straight chord 32 that mates the flat 28. Ring 30slides on shank 20 and can easily move up and down as shown by thedouble headed arrow in FIG. 1. A strap 34 is attached at one end to theoutside of the ring 30 at one end and at its other end to the outside ofthe disc 26. The strap prevents the ring 30 and the shank 20 fromdisengaging whereby preventing loss due to misplacement of one part orthe other. By maintaining the two parts connected by the strap 34, thedevice is always ready for its function. The ring 30, when its straightchord 32 is mated with the flat 28, slides easily on the shank 20, asnoted. To lock the ring 30 in position on the shank 20, the ring isturned or rotated on the shank 20 so that the straight chord 32 isremove from the flat 28 and rotated into contact with a portion of shank20 that has a circular surface. In this position due to the press fitbetween the ring 30 and shank 20, the ring 30 is locked in place on theshank 20 and thereby acts as a stop so that when the shank is pressedinto a piece of meat or poultry, it can only go in to the food thedistance from the point 24 to the ring 30. In short, the arrangement isa gauge for setting the depth of an opening made in the food item. Afteran opening has been made, a solid seasoning product, according to theinvention, as described above, is inserted into the opening fully. Thisprocess is repeated at spaced locations on the piece of meat or poultrybeing seasoned. The inserted solid seasoning product may be of a lengthand diameter equal to the opening produced by the operation of the noveldevice. Alternatively, the seasoning product may have a much longerlength so that after insertion to the depth possible, it is broken orcut off at the surface of the meat or poultry, and the remainder usedagain until no usable length is remaining.

[0027] Although the device has good utility, it is still possible thatthe solid seasoning product of the invention can be used directly bybeing pushed into the meat, fish or poultry without an opening beingmade in advance. Also, the solid seasoning product can be profiled tohave a point or reduced section at one end to facilitate the pushinginto the meat or poultry. This will result in the solid seasoningproduct being one of peg-shaped, arrow-shaped or wedged-shaped, and mayeven be of a string 70 of such shapes as shown in FIG. 8.

[0028] Whereas the invention has been shown and described in terms ofpreferred embodiments, nevertheless changes and modifications arepossible which do not depart from the teachings herein. Suchmodifications and changes as are apparent to one skilled in the art aredeemed to fall within the purview of the invention as claimed.

What is claimed is:
 1. A seasoning product comprising a seasoning inpowder and a suitable FDA food approved binder formed into a solidshaped mass capable of being inserted into a solid food.
 2. A seasoningproduct according to claim 1 wherein the food comprises meat, fish orpoultry, and that during heating of the food, the binder undergoes achange to effectively cause release of the seasoning for migrationthrough the food whereby the food is flavored by the seasoning.
 3. Aseasoning product according to claim 2 wherein the binder disintegratesat a predetermined temperature.
 4. A seasoning product according toclaim 3 wherein the binder melts or dissolves a predetermined time afterheating of the food commences.
 5. A seasoning product according to claim3 wherein the binder disintegrates at a temperature of from about 100degrees F. to about 140 degrees F.
 6. A seasoning product according toclaim 1 wherein the powder has a particle size of from about 2 mils toabout 10 mils in diameter.
 7. A seasoning product according to claim 1wherein the product is in elongated form as one of a stick, rod, thread,band and ribbon.
 8. A seasoning product according to claim 1 wherein theproduct is in the form of one of a peg-shape and wedge-shape.
 9. Aseasoning product according to claim 1 wherein the product is elongatedand has a thickness of from about 20 mils to about 250 mils.
 10. Aseasoning product according to claim 1 wherein the ratio of binder toseasoning is from about 0.1% by weight to about 10% by weight.
 11. Aseasoning product according to claim 1 wherein the shaped mass isencompassed by a shell made of the binder material.
 12. A seasoningproduct according to claim 1 wherein the shaped mass has a solid core ofbinder.
 13. A seasoning product according to claim 1 wherein the shapedmass is composed of a plurality of layers.
 14. A device for makingopening in a food comprising an elongated shank having an elongatedflat, a point formed on one end of the shank, a pusher element attachedto the other end of the shank, and a ring having a mating flat slidablymounted on the shank whereby the ring can be slid relative to the shank,but rotated relative to the shank to lock the ring in place on theshank.
 15. A device according to claim 14 further including a beltattached at one end to one of the pusher element and shank and at itsother end to the ring.
 16. A method for seasoning a food comprised ofmeat, fish and poultry to be subjected to heating comprising the stepsof inserting into food a solid seasoning composed of seasoning in powderform and a binder forming a bonding therefor, and heating the food toprepare same for consumption, the binder during heating disintegratingto release the seasoning to migrate through and to season the food. 17.A method for seasoning a food according to claim 16 wherein the food isheated until the temperature of the binder reaches from about 100degrees F. to about 140 degrees F. at which time temperature the binderdisintegrates.
 18. A method for seasoning a food according to claim 16wherein the binder is present in the solid seasoning in an amount fromabout 0.1% by weight to about 10% by weight.
 19. A method for seasoninga food according to claim 16 wherein the binder liquefies to effect thedisintegrating.
 20. A method for making a seasoning product comprisingthe steps of mixing a seasoning in powder form with a food approvedbinder, and subjecting the mixture to pressure to form a solid shapedmass capable of being inserted into meat, fish or poultry.